In a 4,900sqft space in LoDo, helmed by acclaimed husband-wife team, Chef John Broening and Pastry Chef Yasmin Lozada-Lissom, Avelina is a rustic, New American restaurant with a seasonally-rotating menu and a flair for Mediterranean flavor. Expect the famed duck liver mousse and Morrocan-spiced flatbreads among the share plates, and locally sourced ingredients like wood-fired High Plains Poultry chicken for two. Enjoy your meal with craft cocktails, craft beer and cider, and wine from lesser-known producers. And for dessert, the dulce de leche stack with kouign amann crisps and tahitian namelaka (just trust me).

Avelina

In a 4,900sqft space in LoDo, helmed by acclaimed husband-wife team, Chef John Broening and Pastry Chef Yasmin Lozada-Lissom, Avelina is a rustic, New American restaurant with a seasonally-rotating menu and a flair for Mediterranean flavor. Expect the famed duck liver mousse and Morrocan-spiced flatbreads among the share plates, and locally sourced ingredients like wood-fired High Plains Poultry chicken for two. Enjoy your meal with craft cocktails, craft beer and cider, and wine from lesser-known producers. And for dessert, the dulce de leche stack with kouign amann crisps and tahitian namelaka (just trust me).